How Saintly Be This Cheese
One of the great cheeses of France, Saint-Nectaire is made with milk from Salers cows that graze the rich and perfumed volcanic pastures of the uplands of the Auvergne Region. The traditional methods of production have been AOC protected since 1955.
At maturity, the thick rind gives off a subtle, slightly pungent aroma of straw and mushrooms, while the paste should have a pronounced taste of nut, milk and lush pastures. For many the smell of this cheese is the attraction, and believe me, you won’t be disappointed.
Eat on its own with crusty bread and any light fruity wines, more specifically, a Coteaux d’Auvergne and Cotes Roannaises.
Ilir Pristine is the co-owner of The Cheese Boutique in Toronto. cheeseboutique.com